Put in a fireproof dish if you have it, or a thick saucepan, a pint of beef broth, a small bunch each of parsley, chervil, tarragon - very little of this - shallot or onion, capers, pickled gherkins, of each or any a teaspoonful chopped fine; roll a large tablespoonful of butter with a dessert-spoonful of brown flour, stir it in; then take slices of underdone beef, with a blunt knife hack each slice all over in fine dice, but not to separate or cut up the slices; then pepper and salt each one and lay it in with the herbs, sprinkle a layer of herbs over the beef and cover closely; then stand the dish in the oven to slowly cook for an hour, or, if you use a stew-pan, set in a pan of boiling water on the stove for an hour where the water will just boil. Serve on a dish surrounded with young carrots and turnips if in season, or old ones cut.